AIthough it's seen as new and "trendy" for some, organic food is far from it. Until the 1950s, most of the food with we ate was organically produced. Unfortunately, the introduction of modern industrial farming and large-scale production, less foods have become organic, which has had detrimental effects on our health, our environment and its ecosystems. The good news is that the demand for organic food is growing in Australia as people put their money where their mouth is, and there are plenty of reasons why choosing organic makes perfect sense.
Taste
Would you rather eat a perfect-looking apple coated in pesticides or a less-pretty apple that is much tastier? I think we all know the answer to this. But what is the secret to most organic food tasting better? One possible reason is that organic farmers work in smaller batches and tend to emphasise quality over quantity. This means that filler ingredients are not used to enhance the food. Secondly, organic food is often fresher, local and more seasonal, especially if bought direct from your local farmer or producer. Since organic foods do not contain preservatives, they often have a shorter shelf life. This means they are usually sold soon after they're picked, when the produce is freshest and still at its prime. Most organic foods also have lower food miles since they don't need to be stored for long or transported a far distance. The longer food is stored after harvesting, the more the food loses nutrients, which is why fresh is a must.
Better for you
هذه القصة مأخوذة من طبعة Issue #43 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة Issue #43 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
